Fall is all about squash. Different shapes, size, and types of squash are flooding the market as the weather gets cooler. Everywhere you turn, you see some kinds of squash—pumpkin, kabocha squash, butternut squash, acorn squash and the list goes on. Recently I had shared quite a few pumpkin recipes so I decided to try butternut squash.
I will be honest, I have never tried butternut squash before because of the hardy exterior and they seem hard to work with. Lucky for me, my neighborhood store offered to cut it open for me so all I had to do is use a peeler to peel the skin and a spoon to scrape and clean out the seeds and pulps. (My friend Simply Recipes has an awesome guide how to peel and cut a butternut squash.) I developed two recipes using one 2-lb butternut squash, one sweet and one savory.
Today I am sharing with you my garlic parmesan roasted butternut squash. Wow, what have I missed out all these years? Butternut squash is officially my new favorite squash. So sweet, tender, soft, and such a great side dish and very easy to make! There is no heavy cooking and just a few simple steps, shove the garlic parmesan butternut squash into the oven and magic happens. We thoroughly enjoyed both dishes, and my picky eater 4-year old actually ate some and liked it.
I just love the bright orange flesh of the butternut squash, it adds color to the dining table, and the mild and pleasant taste complement all sorts of dishes. If you haven’t tried butternut squash before, trust me, rush out to your stores now and pick up some, you will be pleased you do. Please stay tuned for my honey roasted butternut squash next
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